Adult Nonfiction TX716.A1 S26 2003
Summary: In this groundbreaking cookbook, chef AarÃn Sanchez explores the delicious food and exciting culture of the barriosÂ€"the vibrant Latin-American neighborhoods from Miami's Little Havana and New York's Spanish Harlem to San Francisco's Mission, and the entire United States in between. These rich neighborhoods have spawned a new cuisine, melding tradition with experimentation, and taking advantage of locally available ingredients and modern cooking methods. This book is a celebration of that cuisine: not the painstakingly authentic dishes of the homeland, or the hypercreative chef-y inventions of fusion cuisine, but the comforting, delicious food that's enjoyed in home kitchens and mom-and-pop restaurants across the country, accessible to all cooks. Since a defining aspect of Latin-American culture is the variety in eating establishmentsÂ€"from casual street vendors to upscale sit-down restaurants, the meal is defined as much by the place as by the dishÂ€"La Comida del Barrio is organized by types of eatery: Â€¢Fondas, market stands, for soups such as Pozole Verde and Black Bean Soup Â€¢Paladares, home-kitchen restaurants, for hearty entrÃ©es like Chicken FricassÃ©e and Carne Mechada (Shredded Beef) Â€¢TaquerÃas, street stands, for quick snacks that include tacos, tamales, gorditas, sopes, tortas, and other portable foods Â€¢RotiserÃas, cafÃ©s, for roast meats such as Steak in Red Chile Sauce and Cuban Pot Roast Â€¢Comedores, restaurants, for sit-down meals with starters like Cactus Salad with Shrimp and main courses like Arroz con Pollo Â€¢El Mercado, the market, for sides such as Refried Black Beans, Roasted Corn with Chile-Lime Butter, and Stuffed Plantains Â€¢PanaderÃas, bakeries, for desserts that include Flan de Coco, Dulce de Leche, and Rice Pudding Â€¢JugoerÃas, juice stands, for drinks like Batidos (tropical shakes) and SangrÃa
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